Stuffed Baked Eggplant

Name: Stuffed Baked Eggplant
Ingredients: 2 firm eggplants; 4 Tbsp. shallots, finely chopped; 1 Tbsp. chopped parsley; 1 stick butter; 1 c. cooked shrimp; 1 c. lump crab meat; salt and pepper to taste; 1 c. Parmesan cheese, finely grated; 1/4 c. bread crumbs

9 ingredients

11 steps

Ingredients

2 firm eggplants
4 Tbsp. shallots, finely chopped
1 Tbsp. chopped parsley
1 stick butter
1 c. cooked shrimp
1 c. lump crab meat
salt and pepper to taste
1 c. Parmesan cheese, finely grated
1/4 c. bread crumbs

Directions

1

Cut eggplants in half and place in the oven at 375° in a pan with a cup of water in the bottom to steam the eggplant.
2

Cook until tender, about 30 minutes.
3

Carefully remove the pulp with a spoon so that you do not break the skin.
4

Brown shallots and parsley in butter over low heat.
5

Add shrimp, crab meat and the eggplant pulp.
6

Season with salt and pepper.
7

Stir together and cook for 5 minutes.
8

Fill the shells.
9

Sprinkle cheese and bread crumbs over the top of each eggplant.
10

Bake at 350° until tops are browned.
11

Serves 4.